Pickled assorted cucumbers, tomatoes and squash: recipes for canning for the winter

Squash, cucumbers and tomatoes for the winter are a universal preparation in which everyone will find their favorite vegetable. It turns out to be a real vitamin preservation. Housewives do not cook it as often as other preserves with cucumbers and tomatoes, but, nevertheless, it turns out tasty and beautiful to look at.

Vegetable preparation for the winter

How to pickle squash with cucumbers and tomatoes

An assortment of ripe tomatoes and young cucumbers allows you to save energy and cooking time, while still preparing a large amount of delicious preserves. For a successful result, be sure to choose the right ingredients and follow the recommendations, for example:

1. Only high-quality vegetables without rot or dark spots should be selected.
2. Small cream tomatoes are best as they are the meatiest and densest.
3. The squash needs to be small and young; you can use slightly unripe specimens.
4. Before adding, soak the cucumbers for 2 hours in chilled water to “pull out” the bitterness.
5. It is better to put vegetables in equal parts, filling 2-3-liter jars for convenience.
6. It is not necessary to peel squash and cucumbers for seaming; their skin is soft and almost invisible.

Classic assortment of squash, cucumbers and tomatoes for the winter

A traditional salad of cucumbers, tomatoes and squash looks bright and elegant for the winter. Crispy pickled squash slices go well with tomatoes and cucumber slices.

For a 3 liter jar you need:

• 600 g of small squash fruits;
• up to 600 g of fresh young cucumbers;
• 700 g medium tomatoes;
• 50 g onion;
• 100 ml table vinegar;
• 4 garlic cloves;
• 4 full tbsp. l. Sahara;
• 4 tbsp. l. fine salt;
• 10 black peppercorns;
• 30 g fresh parsley;
• a pair of clove buds;
• 2 bay leaves;
• 1 liter of drinking water.

Assorted vegetables

Step-by-step preparation:

1. Sterilize containers and boil lids.
2. Divide the peeled onion into quarters and leave the garlic whole. Cut off the rough stems from the parsley and wash the vegetables twice.
3. Place parsley on the bottom, then pieces of onion and garlic cloves.
4. Chop the cucumbers into bars and place next to them.
5. Chop the squash pulp into medium-sized pieces and send it to the stock in several layers.
6. Lay out the whole tomatoes, making small punctures with a toothpick so that the temperature does not crack the skin.
7. Pour boiling water over the ingredients up to the neck, cover with a lid and leave to steep for 15 minutes. Pour the liquid back into the pan.
8. Add a little boiling water, add spices, boil the marinade for 5 minutes and at the end add a portion of vinegar.
9. Fill the products with the marinade mixture and roll up with a sterile lid.
10. Place the jar bottom up and cover to cool slowly.

It is better to store a colored assortment of pickled squash, cucumbers and tomatoes for the winter in the basement and serve with boiled potatoes, meat or fish.

Pickled cucumbers with tomatoes, squash and garlic

Garlic gives the preparation a special piquancy and pungency.

Required for 3 l:

• 700 g each of medium tomatoes and young cucumbers;
• 600 g of mature squash;
• head of garlic;
• 60 g bunch of dill with parsley;
• 50 g onion;
• 4 laurel leaves;
• 10 peppercorns each (black and allspice);
• 4 buds of cloves;
• 1 liter of purified water;
• 4 full tbsp. l. Sahara;
• 3 tbsp. l. fine salt;
• 5 tbsp. l. 9% vinegar.

Pickled tomatoes and cucumbers

Step-by-step preparation:

1. Wash and dry the selected vegetables. Peel the onion and garlic, cut off the tails from the squash.
2. Pierce the tomatoes at the tail, and release the cucumbers from the ends.
3. Chop the onion into thin feathers.
4. Place several branches of dill and bay leaves in a jar.
5. Add onion rings and garlic, as well as peppercorns and cloves.
6. Place the cucumbers cut into rings or bars first, then the squash in the same cuts, and pour the tomatoes into the jar last.
7. Fill the jars to the top with boiling water and cover with sterilized lids.
8. Leave for a quarter of an hour, then pour the water into a saucepan. Add salt with spices and sugar to the liquid, cook for 1 minute.
9. Finally add vinegar. Fill the jar up to the neck with marinade and roll up.
10. Cool under a warm blanket.

Squash marinated with cucumbers, tomatoes, onions and herbs

Even a young housewife can prepare bright squash in jars with the addition of tomatoes and cucumbers for the winter. Tomatoes are kept whole and juicy, and cucumbers have a pleasant crunch while eating.

Necessary:

• 700 g each of young cucumbers and tomatoes;
• 700 g of young squash;
• 30 g parsley;
• 30 g dill branches;
• 4 cloves of garlic;
• 50 g onion;
• 4 bay leaves;
• 20 pcs. black and allspice;
• 4 star cloves;
• 1 liter of filtered water;
• 2 full tsp. salt;
• 5.5 tbsp. l. Sahara;
• 10 tbsp. l. 9% bite.

Marinated tomatoes with squash and herbs

Step-by-step preparation:

1. Wash the vegetables and herbs thoroughly, chop the onion in circles.
2. Place 2 dill, parsley, onion circles and a clove of garlic into the bottom of sterilized jars.
3. For scent, add 1 bay leaf, pepper and clove bud.
4. Cut off the tails of squash and cucumbers, cut them into small slices and stuff tightly to 2/3 of the volume.
5. Make the last layer of red tomatoes.
6. Boil water and pour vegetables under the top of the neck, cover with a lid and leave for a quarter of an hour.
7. Pour the juice into a container, pour in ½ cup of boiled water and prepare the marinade with salt and sugar.
8. Add the vinegar and then add the marinade to the top. Roll up the lid.
9. Cool the preserved food under a blanket, placing it upside down.

Serve assorted tomato and cucumber marinade with juicy fried meat, fluffy mashed potatoes or baked poultry.

Assorted winter platter of tomatoes, cucumbers and squash with basil

One jar of assorted young pickled cucumbers and tomatoes contains all the colors of summer, and aromatic and rich basil gives the preparation a piquant aroma.

Ingredients required:

• 600-650 g of tomatoes, squash and cucumbers;
• 6-7 fresh basil leaves;
• a quarter of chili;
• 3 garlic cloves;
• 2 dill umbrellas;
• 4 currant leaves.

For the marinade filling:

• 1.5 liters of water;
• 3 full tbsp. l. Sahara;
• 5 tbsp. l. fine salt without additives;
• 150 ml 9% vinegar;
• 3 bay leaves;
• 5 peas of different peppers.

Assorted cucumbers, tomatoes and squash

Step-by-step preparation of assorted dishes:

1. Soak the washed cucumbers in chilled water for 3 hours.
2. Place an umbrella of dill, ½ garlic, chili without seeds and currants in a sterile 3 liter jar.
3. Fill the container one third with cucumbers, then sliced ​​squash, laying layers of currant leaves and basil.
4. The final layer after the cucumbers is tomatoes. Place garlic, currants, dill umbrellas and the rest of the basil among the fruits.
5. Pour boiling water over the ingredients and leave for 10 minutes. Drain the liquid and re-scald the vegetables for 5-6 minutes.
6. Mix the marinade: put all the ingredients on the list into boiling water, except vinegar. Cook for 5 minutes, add vinegar and fill the ingredients with marinade.
7. Close the jars and cool under a blanket, placing them upside down.

Assorted tomatoes, squash, cucumbers and peppers with spices

Canning cucumbers with squash, tomatoes and peppers can diversify the winter menu for any family. In this assortment, vegetables reveal their taste in a special way.

For a 3 liter jar you need:

• 500 g young cucumbers;
• 600 g of squash fruits;
• 600 g of elastic creamed tomatoes;
• 400 g pepper;
• 2 dill umbrellas;
• 10 cm carrots;
• 1 bay leaf and 1 cherry leaf;
• 5-6 thin slices of horseradish;
• ¼ hot pepper.

Marinade filling:

• 1.2 liters of drinking water;
• 60 g fine salt;
• 30 g sugar;
• 6 tbsp. l. 9% vinegar solution.

Assorted cucumbers, tomatoes, squash and peppers

Cooking technology step by step:

1. Leave the small squash whole and cut the medium ones into pieces.
2. Cut the cucumbers into bars, and the peppers in half.
3. Chop the hot pepper into rings and rinse the greens thoroughly.
4. Cut the garlic in half, chop the carrots into rings.
5. Place ½ dill, peppercorns, bay leaves, cherries and horseradish root in a sterile jar.
6. Fill tightly in layers with cucumbers and squash, placing peppers and carrot slices between them.
7. Pack the jar up to the neck with tomatoes, and place the rest of the dill, pepper and garlic on top.
8. Cook the marinade from water with spices. Add vinegar 5 minutes after the marinade boils. Immediately pour liquid over the ingredients in the jar.
9. Sterilize the workpiece for 25-30 minutes, then roll up the lids and cool the assortment under a blanket, neck down.

Squash, tomatoes and cucumbers marinated with cherry and currant leaves

Squash with crispy pickled cucumbers and tomatoes will be an excellent addition to a meat dinner. The sweetish-spicy marinade will preserve the colors of the vegetables, which will make the assortment elegant and tasty.

Required:

• 500 g of unripe squash with soft seeds;
• 300 g young cucumbers;
• 300 g small elastic tomatoes;
• ¼ tsp. lemon acid;
• 2 clove stars;
• 5 peas of allspice;
• 3 bay leaves;
• 2 cloves of garlic;
• 2 garlic umbrellas;
• 3 leaves of currant and cherry.

For 1 liter of marinade filling:

• 50 g fine salt;
• 50 g sugar;
• 20 ml 9% vinegar.

Tomato and cucumber wrap for the winter

Step-by-step preparation:

1. Sterilize the jar and pour boiling water over the lid.
2. Wash the vegetables thoroughly. Take water into a saucepan, add sugar and salt and boil on the stove.
3. Place an umbrella of dill, currant, cherry and bay leaves, and garlic in a jar.
4. Add peppercorns, aromatic cloves and citric acid.
5. Fill the container with cucumbers, squash and other vegetables as tightly as possible.
6. Place an umbrella of dill on top.
7. Add vinegar to the hot marinade, then carefully fill the vegetables with liquid. Close the container with a lid.
8. Sterilize the workpiece for 25 minutes, and then seal it using a screw key.

How to pickle cucumbers with squash, tomatoes, horseradish and dill

For 3 liters you need to prepare:

• 3-4 young cucumbers without large seeds;
• 4-5 small tomatoes;
• 3 squash;
• 1 carrot;
• 4-5 cabbages;
• 2 onion heads;
• 5 cloves of garlic;
• a root of parsley and horseradish;
• 2 dill umbrellas.

Marinade liquid:

• 1.5 liters of filtered water;
• 4 tbsp. l. Sahara;
• 1/3 faceted glass 9% vinegar;
• 2 tbsp. l. fine salt.

Pickled cucumbers with tomatoes and dill

Step-by-step preparation:

1. Peel and wash the vegetables, treat the jars with soda and sterilize them.
2. Layer squash cut into quarters, whole cucumbers, as well as onion rings with garlic, carrot slices and dill.
3. Fill the empty spaces among the assorted vegetables with cabbage leaves.
4. For the marinade, dissolve sugar and salt crystals in boiling water.
5. Add vinegar and remove the marinade from the stove.
6. Pour the prepared liquid over the vegetables, put a lid on top and sterilize for 15 minutes.
7. Seal the jars tightly and cover with a blanket until completely cooled.

Marinated assorted cucumbers, tomatoes, peppers, zucchini and squash

Juicy squash goes perfectly with crispy cucumbers, sweetish tomatoes and tender squash pulp.

To prepare the assortment you need:

• 4 squash without seeds;
• a couple of small zucchini;
• 5 cucumbers;
• 1 carrot;
• 3 tomatoes;
• 2 peppers;
• 3 garlic cloves;
• 4 currant and cherry leaves;
• 2 dill umbrellas.

To fill 1 liter of water:

• 2 tbsp. l. fine salt;
• 4 tbsp. l. Sahara;
• a few black peppercorns;
• 3 carnation stars;
• a pinch of cinnamon powder;
• 3 bay leaves;
• 6 tbsp. l. apple bite.

Preserving zucchini and tomatoes

Step-by-step preparation of assorted cucumbers:

1. Wash the vegetables and place in a colander to drain any remaining water.
2. Clean the dill leaves to avoid debris and aphids. Sterilize the container.
3. Place dill, currant and cherry leaves, as well as garlic cloves into a jar.
4. Fill the entire volume in layers or mixed with vegetables so that there are no empty areas left.
5. Pour boiling water over the components and keep covered for 7-10 minutes.
6. Drain the juice and re-scald the vegetables with boiling water for 10 minutes.
7. Pour the liquid into a saucepan and add vinegar to the jar.
8. Pour spices, sugar and salt into the marinade, boil for a minute and pour into the container to the brim.
9. Preserve the jar and place it on a towel. Cover with a blanket until completely cool.

Serve assorted tomatoes and cucumbers with boiled potatoes and fried meat.

Storage rules

Assorted vegetables, provided that all sterilization and pickling rules are followed, are well stored all winter due to the use of preservatives. After the cans have cooled, they should be moved to a dark, cool place: a cellar or basement. In an apartment, it is better to store assorted items in the pantry.If there is swelling of the lid and cloudiness of the brine, then opening and consuming vegetables is not recommended.

Conclusion

You can easily prepare squash, cucumbers and tomatoes for the winter with your own hands. In such a roll, everyone will find a vegetable to their liking. Green currants and cherries add crunch to the vegetables, while horseradish and pepper provide a slight piquant heat. The preparation gives the housewife the right to be creative, since the main components in the recipe can be changed: add any vegetables you want and mix flavors.

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